Press each daisy down into the cavities of non-stick mini muffin tins allowing the petals to overlap the edge.

Leave enough space in between each daisy cup so that petals do not touch.

Prick bottom of each daisy cookie cup about 15 times with a toothpick.

Bake cookies on bottom rack of oven for 8 minutes, then remove from oven and use a pie stamper or the end of a wooden spoon to press down in center of each daisy cookie to reshape puffed dough into a nice cup.

Return cookies to oven for 2-4 minutes until the edges of cookies just begin to brown and centers are baked through.

Allow cookies to cool in pan for 15 minutes then remove and set on a cooling rack to cool completely.